Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1887-01-24
Gatlie5' G~l4mn.
RECEIPTS.

Mountain Pudding. = Three tea
cups OF -four. in which you have thor
oughly mixed, two heaping teaspoon.
of baking powder, > piece of butte
size of cog. lwo tablespoons Of white
sugar. one tea poonful of salt, MY
TO stiff dough, with two teacups o
sweet milk. pour into a well huttereC
basin; place in steamer. over {
kettle of boiling water, and steam
one and one half hour. Serve VIII
+ dark sauce.
A we'll beaten egg may be added
to the pudding, but it Is not necessa-
~. Dark sauce. One teacup of su-
/ gar or New Orleans molasses. one
teacup of boiling water, piece of but
ter size of an EGG, one desert-spoon
of flour mixed smooth ia half ieacup
of cold water. Let sauce hoIl five
minutes. stirring constantly. Serve
hot with pudding.
Boston Pudding.-One teacup of
chopped meat, one teacup 0: sweet
milk. one teacup of mOiasses, two
teacups of raisins, four teacups of
flour. one teaspoon Of salt, two tea
spoons of soda, beat well together,
and boil in mold, or steam in a ba
sin, placed in a steamer over kettle
of water. Two hours is the time re-
CURED to cook this pudding. Serve
with sour sauce. Beat well togeth
er. one teacup of sugar, one half tea
cup of butter, one tablespoon of mo-
lasses. and two tablespoons of
flour. then pour over all one pint of
boiling water, place on a fire, and
bring to a boil. When ready to
serve, add one half teacup of vine
gar. Stir we'll and serve hot.
Richmond Pudding One teacup
of finely chopped fat, salt pork, TWO
teacups of brown sugar, three and
one half teacups of -four, two teacups
of sweet milk, one heaping teaspoon
of soda. one teaspoon of clover, one
of cinnamon. Steam four hours and
serve with sour sauce. Two teacups
of raisins. are a great improvement
to this pudding.
Fruit Pudding.-Two teacups OF
sour milk, one half teacup Of sugar,
one teaspoon Of soda, two teacups of
raisins, three teacups Of flour. piece
Of butter size of an egg, one half
teaspoon Of salt. Beat well togeth
er. and steam two hours. SIEVE with
cream and sugar, or with minute
sauce One well beaten egg. three
tablespoons of sugar, one and one
half teacups of hot milk, one tea
spoonful of lemon extract.
Cottage Pudding.-One egg, half
teacup of sugar, piece of butter size
of butternut, one teacup Of sweet
milk, two and one half teacups of
flour, in which you have thoroughly
mixed, two teaspoons of baking pow
der. one teaspoon Of salt. Bake in
cake pan, when wanted for use,
steam until well heated through.
Sour sauce.
Gem Pudding .-One pint Of bread
crumbs, one teacup of flour, one
quart OF sweet milk, one teacup Of
sugar. one teacup of molasses, two
teacups of raisins, two teacups of
finely cut preserved peaches, one tea
spoon of cloves. one teaspoon Of Gin
namon. two eggs. Steam three
hours. Eat cold, either with or with
out whipped cream.
Good Plain Pudding.-Cover the
bottom of a buttered pudding dish
with pieces of stale bread that have
been soaked IN milk, then layer of
chopped apples add sugar and
spice. if liked. Proceed till the dish
is full. having bread at the top.
Moisten all we'll with milk, sailed.
and bake in a closely covered dish
three hours. This recipe has been
tested and proved excellent.
Sally Lunn.-The following is an
economical receipt: One tablespoon
full of sugar. one egg, two table
spoonfuIs Of butter, one cup OF milk,
two tablespoonfuls of baking pow
der. flour enough to make a batter as
stiff as for pancakes. This is nice
for breakfast or for tea, and may be
baked in one tin or in gem pans.
Tea Cake.-Three tablespoonful
of softened butter beaten together
till light as feather; three eggs,
(the yoIks and whites beaten sepa-
rately) adding the yolks first. then
one heaping cupfuI of -four and last
II the whites. No baking powder or
soda required.
Lemon Tarts.-Mix well together
the juice and grated rind Of two lem
ons, two cups of sugar, two eggs,
and the crumbs of sponge cake /;
beat all together until smooth; put
into patty-pans lined with ruff paste,
and bake until the crust is done.
Dried Apple Cake.-Wash and
soak over night two teacupfnIs of
dried apples, chop fine and simmer
two hours 10 two cupfuIs of moIas-
ses, and when cold add to a cake
made as follows one cupful of su-
gar, half a cupfuI of butter, four
cupfuls of flour, two eggs, one cup
full of sour milk. and one desert
spoonful of soda. Spice with CHINA